Better Than Take Out Orange Chicken

ORANGE SAUCE:
2 1/2 cups Water
1/2 cup Fresh Orange Juice
1/2 cup Fresh Lemon Juice
3 Tablespoons Fresh Lime Juice
1/2 cup Rice Vinegar
1/4 cup Bragg’s Amino Acids
1 teaspoons Sesame Oil
2 Tablespoons grated Orange Zest
1 3/4 cups Coconut Sugar
1 teaspoon Ginger
1 teaspoon minced Garlic
3 Tablespoons chopped Green Onion
1/2 teaspoon Red Pepper Flakes
4 Tablespoons Cornstarch or Arrowroot in 3 Tablespoons Water

CHICKEN:
4 boneless, skinless, boneless, Chicken Breasts, cut into 1 inch pieces
1 1/4 cups White Wheat Flour
1 Tablespoon Cornstarch or Arrowroot
1 teaspoon Pink Sea Salt
1/2 teaspoon Ground Pepper
1/3 cup Olive Oil, Grape Seed Oil or Coconut oil

Directions:

Pour water, orange juice, lemon juice, lime juice, rice vinegar, sesame seed oil and soy sauce into a saucepan and heat on medium-high heat. Stir in the orange zest, sweetener, ginger, garlic, chopped onion, red pepper flakes and sea salt. Bring to a boil and then reduce heat to low and allow mixture to simmer.

Salt and pepper the pieces of chicken. Place chicken pieces in the 1 cup of sauce in large bowl and refrigerate for 30 minutes to 1 hour. Mix together the flour and cornstarch in a bowl. Add the marinated chicken pieces and mix to fully coat the chicken pieces.

In a large skillet, heat olive oil, coconut oil or grape seed oil over medium heat. Brown the chicken pieces until cooked. Add more oil if needed. Once chicken is done cooking, allow the chicken to drain on a plate lined with paper towels.

Heat up the remaining sauce and bring to a boil. Mix the cornstarch and 3 tablespoons of water together and then stir into the sauce. Simmer and stir until sauce has thickened. Reduce heat to low and add the chicken pieces. Cook for about 5 minutes, stirring periodically. Serve over warm cooked rice.